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Monday, March 23, 2015

Vegan Ricotta Cheese

I was looking for
some inspirations and saw a cooking show where they made Ricotta Cheese with dairy milk, I thought
to myself I shall try this and see if ill get the curds with soy :D....
I did! Here it is and tastes great, Its great in cooking also.

Instructions In a sauce pan add the milk and bring
slowly to a boil stirring constantly, turn it down when it start to
bubble and add the lemon juice.
Don't panic! it starts to curdle add the
salt and onion powder and keep stirring, Have a cheese cloth bag or
fresh new dish cloth handy so that it can strain the liquid from the
curds, keeping it in the cloth pop it in a strainer and leave it 30 mins
to drain, After 30mins fold the edges up and squeeze gently but firmly
even more liquid out of the curds till its dry enough to crumble, I used
a ramekin to store it till chilled and it was good to go, can be eaten
fresh and hot used in cakes, muffins, salads and pasta where ever it
requires ricotta cheese. Enjoy! =)